magimix 3200XL Dicing French Fry Kit Instruction Manual

magimix 3200XL Dicing French Fry Kit

DESCRIPTION

Depending on the quantity, the attachment can be used with the midi or main bowl.

Dicing function: slot the disc support onto the shaft and fit the slicing disc. French fry function: no need to attach the disc.

Position the lid on the bowl. Turn the lid anti clockwise until it locks into place. Fit the pushers in the feedtube.

Prepare your fruit or vegetables. They must fit easily into the feedtube, so cut them into smaller pieces if necessary. See p.36 for fruit and vegetable tips.

Switch your food processor on and place the fruit or vegetable in the feedtube. French fry function: you do not need to switch your food processor on.

Place both hands on top of the pusher and press down firmly until the fruit or vegetable has gone through. Repeat steps 7 and 8 as many times as necessary, then switch the food processor off.

WARNING

• Always handle the disc and cutter with caution, as the blades are extremely sharp.
• Never insert your fingers or a foreign object into the feedtube. Always use the specially designed pusher.

FRUIT AND VEGETABLE TIPS

Below are some useful tips for dicing your fruit and vegetables.

FRUIT

sections

Kiwi fruit| | •| | Not too ripe. Halve, if necessary
Mango| | •| | Cut into pieces and remove stone
Melon| •| | | Cut into quarters and deseed
Peach| | •| | Not too ripe. Halve and remove stone
Pear| •| | | Halve
Pineapple| | •| | Cut into pieces
Strawberry| | •| | Hull but leave whole
Watermelon| •| | | Cut into quarters and deseed

This list of fruit and vegetables is not exhaustive.

TIPS & ADVICE

• Some cuts will inevitably be irregular, depending on the shape and size of your fruit and vegetables.
• Particularly hard (e.g. carrots) or simply firm-textured foods should be cooked beforehand.
• To achieve the best possible results, hard or long vegetables (e.g. cucumber) should be cut into 4-cm pieces.
• When used to dice soft or very small items of food (e.g. strawberries), the kit will produce irregular shapes rather than cubes.
• Make sure you remove all stones, pips and/or peel (e.g. banana, orange, kiwi fruit, avocado) before dicing your fruit or vegetables.
• Most cheeses are too soft to dice, although Emmental-type cheeses can be cut into sticks. To dice feta cheese or smoked tofu, cut it into pieces first, and remove the slicing disc. For an even better result, place the cheese or tofu in the freezer for a few minutes beforehand.
• This attachment cannot be used for dicing ham.
• Do not press the pusher down too hard or you will damage the dicing kit.

CLEANING

Always unplug your appliance before cleaning it. All the parts can be removed for easy cleaning. Always clean the removable parts immediately after use in water with a few drops of washing-up liquid. Once the fruit or vegetable residue has dried, it is far harder to remove.

• Pusher: pull the comb out of its storage compartment inside the pusher and use it to clean the pusher’s “teeth”.
• The grid of the large pusher can be detached for thorough cleaning by pushing the 2 oval buttons on the bottom of the large pusher.

Always handle the cutter with caution, as the blades are extremely sharp.
To preserve the appearance of the detachable parts and make them last as long as possible, make sure you follow these recommendations:

• Dishwasher: select the lowest temperature and avoid the drying cycle (generally 60 °C).
• Hand washing: do not leave the parts immersed in the detergent for too long. Avoid abrasive products (e.g stainless-steel scrubbers)
• Detergents: read the manufacturer’s instructions through carefully to ensure that the detergent is compatible with the plastic parts.

Never leave parts to soak. Dry them straight after washing. Make sure you dry the stainless-steel parts thoroughly to avoid oxidizing stains. These are purely aesthetic and do not affect the quality of the blades, discs or bowls.

Fresh vegetable tartare

Preparation

• 130g fresh goat’s cheese                      2 spring onions
• 1 cucumber                                         2 tbsp crème fraîche
• 3 tomatoes                                          ½ tsp mustard
• ½ bunch of chives                              salt & pepper

Wash the vegetables, peel the cucumber and skin the spring onions. Remove the tomato stalks. Cut the cucumber into three sections. Cut the tomatoes into quarters and deseed. Slot the disc support and the disc onto the shaft, and place the large pusher inside the feedtube. Switch on. Put the vegetables into the feedtube, one at a time. Dice the vegetables, pressing down on the pusher with both hands. Place the tomatoes and cucumbers in two separate colanders and sprinkle with a little salt to draw out excess water. Put the spring onions in the mini bowl and press the pulse button 4/5 times. Snip the chives. Mash the goat’s cheese in a bowl. Add the crème fraîche, mustard, chopped onion and snipped chives. Place a food ring on each plate. Fill with a layer of tomatoes and a layer of the goat’s cheese mixture, finishing off with a layer of cucumber. Serve chilled.

Preparation: 15 min

Beetroot tartare with ash-coated goat’s cheese

• 150 g cooked beetroot                                                                  1 shallot
• ½ ash-coated goat’s cheese 35 g mayonnaise                                ½ tablespoon sherry vinegar
• 10 g capers                                                                                   olive oil
• 1/3 bunch parsley                                                                        Salt & pepper Lamb’s lettuce

Thinly slice the goat’s cheese, sprinkle liberally with olive oil, and season with salt and pepper. Cut the beetroot in half. Place the disc support and disc on the shaft and the large pusher in the feed tube. Switch your food processor on and place the beetroot halves in the feed tube. Dice the beetroot using the dicing kit, pressing down on the large pusher with both hands. Chop the shallot in the Mini bowl. Add the capers, parsley, mayonnaise, remaining olive oil and vinegar. Combine this dressing with the diced beetroot in a large bowl. Arrange the slices of goat’s cheese on a bed of lamb’s lettuce, then add the beetroot, using a food ring. Serve straight away.

Homemade mayonnaise is always best – find the recipe on p. 28 in Ma Cuisine.

Greek Salad

Preparation: 15 min

• 150g feta cheese                    1 handful black olives
• ½ cucumber                          ½ lemon
• ½ red pepper                        4 / 5 tbsp olive oil
• 4 vine tomatoes                    pepper
• 1 red onion                          oregano (optional)

Wash the vegetables.
Peel the cucumber. Prepare the vegetables by cutting the tomatoes and red pepper into quarters, the cucumber into 3 sections and the onion in half lengthways. Deseed the tomatoes. Slot the disc support and the disc onto the shaft and place the large pusher inside the feedtube. Switch on. Add the vegetables, one at a time. Dice the vegetables, pressing down on the pusher with both hands. Switch the machine off. Cut the feta into 5 pieces. Remove the disc and cut the cheese, pressing down on the pusher. Transfer all the diced ingredients to a large bowl. Add the lemon juice, olive oil and olives. Season with pepper and mix gently.

French fries

Preparation: 20 min Cooking: 8-12 min

800g potatoes for french fries table salt groundnut oil

Peel the potatoes and cut in half lengthways. Place the large pusher inside the feedtube. Do not attach the disc. Feed in the potato halves, one at a time. Pressing down on the pusher with both hands cut into french fries. Rinse the french fries in hot water, then dip in cold water, to remove all the starch. Dry thoroughly with a tea towel. Fry these fresh french fries in groundnut oil using your deep fryer, following the manufacturer’s instructions. Sprinkle with salt. Try flavouring your french fries with paprika, curry or other spices. You can cut other vegetables into batons, such as cucumbers, courgettes and celeriac. This recipe does not require use of the disc.

Vietnamese Stir Fry

• 1 onion
• 1 courgette
• 1 pepper
• 1 mushroom
• 1 carrot
• 2 tbsp soy sauce
• 1 garlic clove
• 2 cm ginger
• 1½ tbsp dark sesame oil
• salt & pepper

Wash and peel the vegetables. Cut them in half lengthways.
Slot the disc support and the disc onto the shaft and place the large pusher inside the feedtube.

Switch on.
Dice the carrots and courgettes, pressing down on the pusher with both hands. For mushrooms, peppers and onions, remove the disc and repeat. Chop the ginger and the garlic clove in the mini bowl, add the soy sauce and dark sesame oil.
Heat a little oil in a frying pan, add the carrots and onion and fry gently. Add the peppers and courgettes. Once softened add the mushrooms. Pour over the sauce and stir fry for 2 minutes. You may wish to sprinkle with sesame seeds and serve this with noodles or rice. If your carrots are very hard, we recommend you pre-cook them for 10 minutes.

Pan-fried vegetables with red curry

Preparation: 15 min Cooking: 20-30 min

• 750g potatoes
• 2 turnips
• 3 onions
• ½ bunch of chives
• 1 tbsp red curry paste
• 3 tbsp olive oil
• salt & pepper

Prepare the vegetables. Cut them in half lengthways. Slot the disc support and the disc onto the shaft and place the large pusher inside the feedtube. Switch on and feed the vegetables in, one at a time. Dice the vegetables, pressing down on the pusher with both hands. Heat the olive oil in a wok or a frying pan. Fry the onions for 5 minutes. Add the potatoes and turnips. Fry gently over a low heat for 30 minutes until golden brown. Take off the heat and stir in the red curry paste and chopped chives. Season.

Ratatouille

Preparation: 30 min Cooking: 50 min

• 250g courgettes
• 500g tomatoes
• 2 onions
• 1 aubergine
• 1 pepper
• 2 garlic cloves
• bay leaves, thyme
• olive oil
• salt & pepper

Wash the vegetables. Cut the onions, courgettes, aubergine, tomatoes and pepper in half lengthways. Deseed the tomatoes and pepper. Slot the disc support and the disc onto the shaft and place the large pusher inside the feedtube. Add the vegetables one at a time. Dice the onion and pepper first. Empty the bowl and then dice the aubergine and courgette. Fry the onion, pepper and garlic (halved) in a large pan in a little olive oil. Lift out with a slotted spoon and set aside, fry the courgette and aubergine. Remove and set aside. Tip in the tomatoes and cook for 10 minutes. Add the other vegetables. Season and add the herbs. Simmer over a low heat for 40-50 minutes without a lid, stirring frequently with a wooden spoon.

Minestrone soup

Preparation: 25 min Cooking: 20 min

• 150g pasta (e.g. mini bow tie)
• 100g parmesan
• 75g pancetta
• 1 courgette
• 1 potato
• 1 celery stick
• 1 onion
• 1 garlic clove
• 1 chicken stock cube
• ¼ bunch of fresh basil
• 1 l water
• 2 tbsp olive oil
• salt & pepper

Wash the vegetables

• Peel the courgette, potato, celery (if necessary), onion and garlic. Remove the tomato stalks.
• Cut the courgette into 3 sections and halve the potato and onion lengthways. Cut the tomato into pieces and deseed.
• Slot the disc support and the disc onto the shaft and place the large pusher inside the feedtube.
• Switch on. Feed the vegetables in, one at a time.
• Dice the vegetables, pressing down on the pusher with both hands.
• Heat the olive oil in a large pan.
• Add all the vegetables and fry for a few minutes.
• Pour the water over the vegetables and add the stock cube.
• Bring to the boil, then simmer for 20 minutes over a low heat.
• Snip the basil and set aside. Fry the pancetta until crispy and set aside.
• Add the pasta before the end of the cooking time and cook for the time indicated on the packet.
• Season and add the basil and pancetta.
• Serve immediately with grated parmesan.

As it cools, pasta absorbs water. For this reason, if you are intending to prepare the soup in advance, precook the vegetables in the stock for 10 min. Then, just before serving, reheat the vegetables, add the pasta and cook for the time indicated on the packet.

Melon Medley

Preparation: 25 min

• ½ yellow melon
• 1 ½ cantaloupe melon
• ¼ watermelon
• ½ lemon
• 1 ½ tbsp cane syrup
• ¼ bunch of fresh mint
• ¼ bunch of fresh basil

1. Cut the fruit into pieces and remove the skin.
2. Slot the disc support and the disc onto the shaft and place the large pusher inside the feedtube.
3. Switch on and introduce the fruit, one piece at a time.
4. Dice the fruit by pressing down on the pusher with both hands.
5. Chop the mint and basil in the mini bowl of your food processor. Blend continuously for 30 seconds, then press the pulse button 4/5 times.
6. Squeeze the lemon using the citrus press.
7. Arrange the fruit in a large bowl, scatter with the herbs, sprinkle with the lemon juice and add the cane syrup.
8. Serve chilled.

You can use any combination of fruit you like – let your imagination run wild!

Chocolate fondue

Preparation: 10 min Cooking: 3 min

• 200g chocolate
• 250ml single cream
• 50g butter
• selection of fruit according to season & personal preference

1. Wash and peel the fruit, if necessary. In order to cut the fruit into batons, check that the slicing disc has been removed and place the large pusher inside the feedtube.
2. Cut the fruit into batons, by pressing down on the pusher with both hands. Bring the cream to the boil.
3. Break the chocolate into pieces and place in a large bowl. Pour the hot cream over the chocolate and stir thoroughly to achieve a smooth consistency.
4. Add the diced butter and stir.
5. Serve immediately.
6. Dip the fruit in the chocolate ganache and enjoy.

The length of the batons will depend on the type of fruit used. Pineapples, watermelons, bananas and mangoes all make good batons.

Autumn verrines

Preparation: 25 min Cooking: 10-15 min

• 1 apple
  1 pear

• 2 handfuls muesli

• 4 tbsp fromage frais

• 2 tsp honey

• ¼ ground cinnamon

1. Wash and peel the fruit. Cut into quarters.
2. Slot the disc support and the disc onto the shaft and place the large pusher inside the feedtube. Switch the food processor on.
3. Dice the fruit by pressing down on the pusher with both hands.
4. Combine the fromage frais, honey and cinnamon in a bowl.
5. Divide the fromage frais mixture between the glasses, add a layer of muesli and top with the diced fruit.
6. Serve immediately.

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